Black Green Olive Pesto Food
BLACK & GREEN OLIVE PESTO
This simple, flavorful pesto is perfect for an impromptu gathering. I like that I can store it in an air tight container in the fridge for several weeks. -GaleLynn Peterson, Long Beach, California
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 2-1/2 cups.
Number Of Ingredients 6
Steps:
- In a food processor, combine the first four ingredients; cover and pulse until finely chopped. While processing, gradually add oil in a steady stream. Serve with crackers.
Nutrition Facts : Calories 43 calories, Fat 4g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 224mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
BLACK OLIVE PESTO
This is a very simple vegan black olive pesto that has an absolutely remarkable flavour full of Mediterranean goodness. Our umami filled...
Provided by Gali & Matt
Categories Sauces + Spreads + Marinades
Yield 2
Number Of Ingredients 7
Steps:
- Instructions Place all the ingredients in a food processor and process to a coarse paste. Enjoy as a pasta sauce, a spread, or as a dip. Store in a re-sealable jar in the refrigerator for up to 5 days.
Nutrition Facts : Nutrition facts 200 calories 20 grams fat
PISTACHIO-OLIVE PESTO
If you like pesto and tapenade, you'll adore this basil-and-pistachio sauce with chunks of black olive.
Provided by Food Network Kitchen
Time 10m
Yield about 1 cup
Number Of Ingredients 8
Steps:
- Put the pistachios in a food processor and pulse until finely ground. Add the basil, garlic, red pepper flakes and 1/4 teaspoon salt and pulse until finely chopped. Add the Parmesan and pulse to combine. With the motor running, slowly pour in the oil and process until combined. Transfer to a bowl and stir in the olives.
BRIGHT GREEN PESTO AND ITS MANY USES
I've been making pesto forever and have never been able to keep it bright green. It has such promise, such flavor, and I know that the pasta or whatever else I use it in will taste wonderful. But I've always been frustrated by how quickly the basil oxidizes and the color goes from bright green to drab. So I decided to try blanching the leaves very briefly to see if that would solve the problem and voilà! It did. You need to blanch the basil for only five seconds, and you don't want to blanch it for more than 10. Doing this leaches out a wee bit of the basil's vivid flavor, but not enough to change that of the pesto significantly. The texture and color are wonderful, and the pesto will keep for several days in the refrigerator (but it's best to wait until you're ready to use the pesto before adding the garlic and cheese).
Provided by Martha Rose Shulman
Categories dinner, lunch, appetizer, main course, side dish
Time 10m
Yield 2/3 cup
Number Of Ingredients 6
Steps:
- Bring a medium-size saucepan full of water to a boil while you rinse basil leaves. Fill a bowl with ice water and place it next to the saucepan with a skimmer close by (a Chinese skimmer is good for this). When water comes to a boil, salt generously and add basil leaves. Push them down into the water with the back of a skimmer to submerge, count to five, then remove immediately with skimmer and transfer to ice water. Drain and squeeze out excess water.
- Place pine nuts or walnuts in a food processor and process until finely ground. Add blanched basil and kosher salt to taste (I use 1/4 to 1/2 teaspoon) and process until finely chopped. With machine running, slowly add olive oil and continue to process for a full minute, or until the mix is reduced to a fine purée. Transfer to a bowl. You should have about 1/2 cup of purée .
- When you are ready to use the pesto, purée garlic in a mortar and pestle, or put through a garlic press, and stir into the pesto (or if using a mortar and pestle, add the puréed basil to the mashed garlic in mortar and work garlic and pesto together with pestle). Add Parmesan and stir in. The pesto will condense when you add the cheese, so even though you've added a half-cup of cheese to the purée, you will end up with about 2/3 cup of pesto. Follow the instructions in recipes for thinning out with water.
Nutrition Facts : @context http, Calories 175, UnsaturatedFat 14 grams, Carbohydrate 1 gram, Fat 18 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 122 milligrams, Sugar 0 grams
BLACK OLIVE PESTO
An twist on traditional pesto. Use as a spread, on pasta, or pizzas. Don't over process. Source: Michael Roberts, Trumps, Los Angeles, printed in the San Jose Mercury News 3/4/1987
Provided by quixoposto
Categories Sauces
Time 15m
Yield 1 pt
Number Of Ingredients 8
Steps:
- Combine pine nuts, 2 oz olive oil, cheese, garlic and anchovies in food processor.
- Blend just until mixture is chunky/smooth combination. Add olive oil, little by little, until mixture is about to separate.
- Add olives and parsley, process just until smooth. Strive for a gritty consistency -- not too smooth.
Nutrition Facts : Calories 2225.7, Fat 241.3, SaturatedFat 33, Cholesterol 13.6, Sodium 1831.1, Carbohydrate 18, Fiber 8.6, Sugar 1.4, Protein 10.7
BLACK OLIVE PESTO
Make and share this Black Olive Pesto recipe from Food.com.
Provided by English_Rose
Categories Spreads
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place the garlic, and herbs in a food processor and blend until finely chopped.
- Add the tomatoes, olives and Parmesan and pulse until coarsely chopped.
- Scoop the mixture into a bowl and stir in the olive oil to make a thick paste.
- Serve tossed with freshly cooked spaghetti, black pepper and extra Parmesan, or on bruschetta.
Nutrition Facts : Calories 246.7, Fat 22.6, SaturatedFat 3.8, Cholesterol 4.4, Sodium 409, Carbohydrate 9.6, Fiber 3.6, Sugar 3.5, Protein 4.3
BLACK OLIVE PESTO
Make and share this Black Olive Pesto recipe from Food.com.
Provided by ratherbeswimmin
Categories Low Protein
Time 10m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Add the first 4 ingredients to a food processor; pulse to blend.
- Add in the olive oil and pulse a few more times to form a cohesive but still coarse paste.
- The pesto can be stored, covered, in the refrigerator for up to 1 week.
Nutrition Facts : Calories 748.3, Fat 78.5, SaturatedFat 10.7, Sodium 2491, Carbohydrate 16.3, Fiber 8, Sugar 0.1, Protein 2.6
GREEN OLIVE PESTO
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Italian Recipes
Yield Makes 2 1/2 cups
Number Of Ingredients 5
Steps:
- In the bowl of a food processor, combine the olives, onion, pine nuts, and garlic, and blend for 1 minute. With the motor running, slowly add the olive oil until it forms into a thick, smooth paste. Allow to stand 30 minutes before using.
PASTA WITH BLACK OLIVE PESTO
Give the red sauce a rest! This sophisticated pasta dish is dressed with a pesto made with black olives, garlic, fresh basil and Parmesan.
Provided by My Food and Family
Categories Pasta
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cook pasta as directed on package, omitting salt.
- Meanwhile, process next 4 ingredients in food processor until finely chopped. Stir in cheese and basil.
- Drain pasta; place in large bowl. Add cheese mixture; mix lightly.
Nutrition Facts : Calories 410, Fat 18 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 240 mg, Carbohydrate 50 g, Fiber 3 g, Sugar 2 g, Protein 11 g
GREEN OLIVE PESTO
You can really use this on just about anything. It's really good with pasta or as a topper to fish or chicken. This is one of my all-time favorite recipes.
Provided by mplsgirl
Categories Low Protein
Time 5m
Yield 3 cups
Number Of Ingredients 5
Steps:
- Put everything but the oilve oil in a blender and blend for one minute.
- With motor running, slowly add oliv eoil until it forms a thick, smooth paste.
- Allow to stand for 1/2 hour before serving.
Nutrition Facts : Calories 502.1, Fat 54, SaturatedFat 6.9, Sodium 1047.5, Carbohydrate 6.6, Fiber 2.9, Sugar 1.6, Protein 2.5
GREEN OLIVE PESTO
If you are on a low sodium diet, then this is not for you. Because of the high salt content in the green olives, I suggest to add in salt in the end of processing. Serve this with pasta or spread on crackers. If you are serving this on pasta then thin out the pesto slightly with the pasta liquid, there is enough pesto for 1 pound of pasta. I strongly suggest to triple this recipe, and then freeze in containers..... you will love this! Plan ahead the pesto needs to chill for a minimum of 4 hours to intensify flavors. All ingredients can be adjusted slightly to taste.
Provided by Kittencalrecipezazz
Categories Sauces
Time 5m
Yield 1 1/2 cups (approx)
Number Of Ingredients 8
Steps:
- In a food processor puree the olives with the pine nuts and garlic.
- With machine running slowly add in the olive oil in a stream, then add in the Parmesan just until combined.
- Season with pepper and salt if desired.
- Cover and refrigerate for a minimum of 4 hours before using as the flavors will intensify.
- Store covered in the refrigerator or freeze.
- Delicious!
Nutrition Facts : Calories 583.4, Fat 59.7, SaturatedFat 8.2, Cholesterol 8.8, Sodium 177.3, Carbohydrate 8.2, Fiber 2.5, Sugar 1.6, Protein 9.4
GREEN OLIVE PESTO
Categories Condiment/Spread Sauce Food Processor Garlic Olive No-Cook Vegetarian Quick & Easy Parmesan Pine Nut Parsley Gourmet
Yield Makes about 1 1/2 cups
Number Of Ingredients 6
Steps:
- In a food processor purée the olives with the pine nuts, the garlic paste, and the parsley, with the motor running add the oil in a stream and the Parmesan, and blend the mixture well. Serve the pesto with 1 pound pasta, cooked and drained, reserving 3/4 cup of the pasta liquid to thin the pesto. Or serve the pesto as a spread with crackers.
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